Soup Preparation
1.    Wash and trim the leeks.  Cut on bias ⅛ inch thick.  Drain the shucked oysters and reserve the liquor.
2.    Melt butter in saucepan, add leeks and cook slowly until extremely tender.
3.    Add the champagne and reserved oyster liquor and reduce by ½ volume.
4.    Add the heavy shipping cream and seasonings and simmer for about 10 to 12 minutes.
5.    Add the oyster and simmer for additional for 3 minutes. 
6.    Remove from range.  Season to taste.

Brioche Preparation
1.    Trim crust from brioche.  You can use white bread as a substitute.  Slice ½” thick. 
2.    Cut Bread into Heard Shapes
3.    Melt butter in a medium sauté pan.  Place bread in pan and toast until golden like a grilled cheese sandwich.  Flip over and toast other side.
4.    Remove brioche from pan, place on a paper towel to drain. 

Assembling and Serving the Stew
1.    Ladle soup into warm bowls.  Divide oysters equally among bowls.  Sprinkle with minced chives and sea salt.  Serve toasted brioche of a side plate or serve on top of the stew.